Recipe or source entry

To Clarify Isinglass

Printed no. 843Chapter 241868 edition

The best isinglass comes from Russia—the finest from Archangel; there are many spurious imitations manufactured in England—all more or less impossible to clarify: these kinds of isinglass are all more or less worthless, and are easily detected from their extreme whiteness, and fine, paper-like, shred appearance; while genuine isinglass, whether in sheets or shred, presents all the appearance of a dull, dingy, semi-opaque looking hard skin. The spurious isinglass is almost instantly dissolved by merely stirring it in boiling water, while genuine isinglass requires half an hour's gentle boiling to dissolve it.

When about to clarify isinglass, it is necessary—first, to cut it in shreds, and put it in a very clean stewpan,. in the proportion of an ounce of isinglass to half a pint of cold water; stir this on the fire until it boils, and then sot it down by the side to boil gently for half an hour; a few minutes before it is removed, add a lump of sugar, a teaspoonful of wood-vinegar, and a little cold water; stir all together, and remove the scum as it rises to the surface; and, at the end of the time, strain through a sieve, or napkin, for use.

Source and transcription details
Source
Francatelli, 1868 edition
Content status
transcription
Review status
imported-unreviewed
Legacy file
public/chapter24/to-clarify-isinglass.html
Legacy revision
8531e8373e9b
Source checksum
877de15b4d9b1d722a3855d2ee20bd101699585c849d04913e194533a8969121
Legacy text checksum
935882a19abbf4a781d9c2172bb51f6c67f13c94882c4a746a01b25a9e0d4da9

Cite this page

To Clarify Isinglass. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.

https://www.thecooksguide.com/chapter24/to-clarify-isinglass.html